Pullus Nardinus

This recipe, titled 'Pullus nardinus,' comes from a 15th-century Italian manuscript attributed to Apicius, a legendary name in Roman culinary history. The text is an excerpt from the famed 'De re coquinaria,' a collection of Roman recipes blending classical techniques with the Renaissance flair of late medieval Italy. The manuscript reflects sophisticated tastes and the use of expensive spices and ingredients, catering to the wealthy. It demonstrates how earlier Roman gastronomy continued to influence Italian cookery centuries later, blending ancient flavors (like coriander, savory, and wine) with the creamy sauces and fruit-egg-thickeners that became more common in Renaissance banqueting.

Cooks in the 15th century would have used large clay or copper pots for stewing the chicken, a mortar and pestle for grinding spices and nuts, knives for preparing herbs and fruit, and a sieve or whisk for tempering eggs. The gentle heat would come from coals in a hearth or an open fire, requiring careful attention to avoid overcooking the sauce. Bundles of herbs (bouquet garni) were tied for easy removal, an early version of what modern chefs might use in soups and stews. Platters and large serving dishes would display the finished dish, with sauces poured over the top for dramatic presentation.